Easy Lemon Artichoke Chicken

Name: Easy Lemon Artichoke Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Chicken Cutlet (4 boneless chicken cutlets *the very thinly sliced ones (about 4 oz each)); 2 cup Lemon (2 large lemons, zested and juiced *about 1/3 cup juice); 12 oz Artichoke Hearts (12 oz jar marinated artichoke hearts, drained); ¼ cup All-Purpose Flour (1/4 cup unbleached all-purpose flour *can sub with GF all-purpose flour); 1 tsp Bouillon (1 tsp Better Bouillon (concentrated chicken stock)); ½ cup Water (1/2 cup hot water); 2 tbsp Unsalted Butter (2 tbsp butter); 2 tbsp Extra Virgin Olive Oil (2 tbsp extra virgin olive oil); 1 tsp Table Salt (1 tsp salt); 1 tsp Black Pepper (1 tsp pepper); 1 tsp Garlic Powder (1 tsp garlic powder); 1 tbsp Parsley (1 tbsp chopped fresh parsley leaves *or to taste)

Easy Lemon Artichoke Chicken - Main Course (American)

20 minAmerican

Servings4

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Low Carb
Egg Free

Steps

1Using a microplane zester, zest lemons then cut in half and squeeze lemons for juice (you should have about 1/3 cup of fresh lemon juice)
2In a large ziplock bag, combine the flour, salt, pepper and garlic powder and shake well to mix
3Drop chicken cutlets into bag, one at a time, and coat with flour mixture shaking off any excess flour. Set aside
4Heat a large skillet over medium-high heat and add the olive oil
5When pan is ready, add the butter, then add the chicken cutlets as soon as the butter is melted.
6Cook chicken for 2-3 minutes until lightly golden brown on each side.
7Stir Better Bouillon chicken stock concentrate into 1/2 cup hot water until mixed
8Reduce heat to medium-low and add prepared broth, drained artichokes, lemon juice, 1 tsp lemon zest (or more to taste)
9Simmer on low heat until sauce is thickened, about 5 minutes.
10Garnish with fresh chopped parsley and serve over pasta, rice or mashed potatoes.